Spring Asparagus Quiche (Printable Version)

Tender asparagus and caramelized shallots in a flaky crust with creamy Gruyère and custard—ideal for spring brunch.

# What You'll Need:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, cubed
03 - 1/4 teaspoon fine salt
04 - 3 to 4 tablespoons ice water

→ Filling

05 - 1 tablespoon olive oil
06 - 2 large shallots, thinly sliced
07 - about 9 ounces asparagus, trimmed and cut into 1-inch pieces
08 - 1 cup grated Gruyère
09 - 4 large eggs
10 - 1 cup heavy cream
11 - 1/2 cup whole milk
12 - 1/2 teaspoon fine sea salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch ground nutmeg

# Directions:

01 - In a large bowl, whisk the flour and salt. Add the cold butter and cut it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
02 - Add ice water, one tablespoon at a time, tossing until the dough just comes together. Form into a flat disc, wrap tightly, and refrigerate for at least 30 minutes.
03 - Preheat the oven to 375°F.
04 - On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan. Line the pan, trim the edges, prick the base with a fork, line with parchment, and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake 5 minutes more until lightly golden. Allow to cool slightly.
05 - Warm the olive oil in a skillet over medium heat. Add the shallots and cook, stirring frequently, until soft and golden, about 8 to 10 minutes. Transfer off heat and keep warm.
06 - Bring a pot of salted water to a boil. Add the asparagus and blanch for 2 minutes. Drain and immediately plunge into ice water to stop cooking; drain and pat dry.
07 - In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth and homogenous.
08 - Evenly spread the caramelized shallots over the baked shell, scatter the blanched asparagus and grated Gruyère atop, and gently pour the egg mixture over the filling.
09 - Bake the tart for 35 to 40 minutes, or until the center is just set and the top is lightly golden, rotating once if necessary for even browning.
10 - Remove from the oven and let rest for 10 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The flaky crust gives you that café-worthy crunch that instantly impresses even if no one sees the rolling pin mishaps.
  • The pairing of sweet caramelized shallots and fresh asparagus feels luxurious, but it's simple enough to assemble even with a busy schedule.
02 -
  • Once, I rushed and skipped chilling the crust – it shrank and got tough instead of tender and flaky.
  • Letting the shallots caramelize slowly transforms their flavor from sharp to sweet and really balances everything in the quiche.
03 -
  • Always use cold butter and water for the crust – it’s the difference between crisp layers and heavy pastry.
  • A tiny pinch of freshly grated nutmeg in the custard is the sort of detail that lingers in people’s memory long after the meal.
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